Moist Chocolate Cake - Low Carb, Gluten Free, Sugar Free, Dairy Free
Serves: 8
 
Ingredients
  • For the cake:
  • 8 eggs
  • 1 cup xylitol, erythritol, or coconut sugar
  • 1 cup whole milk or coconut milk for dairy free
  • 3 cups almond flour (also called almond meal), my favorite is Honeyville (see notes)
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 7 Tb. good quality cocoa powder, my favorite is Valrhona
  • 8 Tb. (4 oz.) unsalted butter melted or melted ghee or coconut oil for dairy free (I like ghee better)
  • 2 tsp. vanilla
  • For the Frosting:
  • Use your favorite frosting or make whipped cream or coconut whipped cream (see note)
  • 1 pint heavy cream
  • 1/4 cup xylitol, erythritol, or coconut sugar
  • 1 teaspoon vanilla
Instructions
  1. Make the Cake:
  2. Preheat oven to 350.°
  3. Line the bottom of 2 round 8" x 2"cake pans with parchment paper. The easiest way to do this is to trace around the bottom of a cake pan with a pencil on a sheet of parchment paper large enough for 2 cake pan bottoms. Fold the paper in half so that when you cut out 1 circle, you're actually cutting out 2. Grease sides of pan and top of parchment paper with butter or coconut oil spray.
  4. May also be made as sheet cake: grease a 9"x13" baking pan.
  5. Dough may be mixed with a spoon, with a hand-held mixer, or a standing mixer.
  6. Beat eggs, in a bowl large enough to hold all of the ingredients. Add xylitol and milk and combine. Add all of the other ingredients and combine well.
  7. Divide batter evenly into prepared pans. Bake at 350° for about 25-32 minutes. Cook until cake is just set. Do not overbake. Slightly underbaking is better than overbaking.
  8. Oven temperatures and cooking times vary. The best way to test for doneness is by lightly touching the center of the cake. The cake should feel just set.
  9. The first time you do this you want to get a feel for what is jiggly and what is set. The description makes it sound more complicated than it is...but I think it will be helpful.
  10. Look at the cake after about 20 minutes, when it is clearly not yet done and the center is jiggly. Check again after 3-5 minutes and you'll notice that the center is getting more set. When the center has just completely set touch it lightly. If it feels really soft let it cook a little more. Check every few minutes, touching gently in the center, and remove from the oven when set but still a little soft. Notice how long this took. The next time you'll know exactly for how long to bake the cakes. Also you get the feel of it after the first time so it isn't so nerve-wracking. Let cake cool completely before frosting.
  11. Make the Whipped Cream:
  12. Combine cream, sweetener, and vanilla in bowl. Using a hand-held mixer or standing mixer, beat cream until stiff peaks form. Start at medium speed so cream doesn't splatter. As cream firms, increase speed to high.
  13. Assemble Cake:
  14. Gently invert 1 layer onto serving plate and remove parchment paper. Top with about 1/3 of the whipped cream. Place 2nd layer on top. Frost sides and top of cake with remaining whipped cream.
  15. Refrigerate until ready to serve.
  16. Tastes great with strawberries or raspberries.
  18. Notes:
  19. • I've changed the recipe to all almond meal instead of a mix of almond meal and coconut flour. I like it better. The liquid has been reduced to 1 cup since almond meal is less absorbent than coconut flour. For those of you attached to the previous recipe here it is: 2 cups almond meal, 3/4 cups coconut flour, 1 1/4 cups milk or coconut milk
  20. • If using coconut whipped cream, frost the center and the top only. Coconut whipped cream isn't firm enough to work well on the sides of the cake.
  21. • Cooking times vary. I've noticed that when I put in the melted butter or ghee and it's still a little warm, the cooking time is less. So make sure to check because this cake is not nearly as good overbaked (I speak from experience!)
Recipe by Preheat to 350˚ at https://preheatto350.com/moist-chocolate-cake-low-carb-gluten-free-sugar-free-dairy-free-paleo/